A lighter version of a pulled pork taco, this dish uses tenderloin instead of pork shoulder, which is fatty and takes a long time to cook. Instead of serving it all inside a tortilla, I use baked tortilla chips as a garnish, which gives it extra crunch.

Sliced Pork Tenderloin with Citrus Slaw

90Serves 4

For the slaw: Cut off the ends off 1 of the oranges and then use the knife to slice off all of the peel and white pith underneath. Using a paring knife, and holding the orange in your hand, slice between the membranes to release the segments. Cut the segments into ½-inch pieces and put into a bowl. Squeeze the juice from the membranes and reserve. Repeat with the remaining oranges and the grapefruit.

In a large bowl, whisk together the oil, 1 tablespoon of the reserved citrus juice, the agave, vinegar, horseradish, salt, and pepper. Add the citrus segments and cabbage. Toss until coated. Refrigerate for 30 minutes.

For the pork: Position an oven rack in the center of the oven and preheat the oven to 400°F. Spray a heavy baking sheet with vegetable oil cooking spray.

In a small bowl, mix together the cumin, cayenne pepper, and salt. Rub the spice mixture all over the pork. In a large skillet, heat the oil over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160°F, about 30 minutes. Allow the meat to rest for 10 minutes before slicing into ¼- to ½-inch-thick slices.

Divide the slaw among 4 plates. Arrange the sliced pork on top and sprinkle with the crushed tortilla chips.

Sliced Pork Tenderloin with Citrus Slaw

By: Giada De Laurentiis

Jan 8, 2016

A lighter version of a pulled pork taco, this dish uses tenderloin instead of pork shoulder, which is fatty and takes a long time to cook. Instead of serving it all inside a tortilla, I use baked tortilla chips as a garnish, which gives it extra crunch.

A lighter version of a pulled pork taco, this dish uses tenderloin instead of pork shoulder, which is fatty and takes a long time to cook. Instead of serving it all inside a tortilla, I use baked tortilla chips as a garnish, which gives it extra crunch.

Sliced Pork Tenderloin with Citrus Slaw

Prep Time

10
minutes

Inactive Time

40
minutes

Cook Time

40
minutes

Total Time

90
minutes

Cooking Level

Intermediate

Serving size:

Serves 4

Ingredients:

Slaw

2 large oranges

1 grapefruit

1 tablespoon safflower or grapeseed oil

½ tablespoon light agave nectar or honey

½ tablespoon apple cider vinegar

¼ teaspoon prepared horseradish

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ small head of Napa cabbage, finely shredded (3 cups)

Pork

Vegetable oil cooking spray

2 teaspoons ground cumin

? teaspoon cayenne pepper

½ teaspoon kosher salt

1 (1-pound) pork tenderloins

1 tablespoon safflower or grapeseed oil

5 baked tortilla chips, crushed

Instructions:

For the slaw: Cut off the ends off 1 of the oranges and then use the knife to slice off all of the peel and white pith underneath. Using a paring knife, and holding the orange in your hand, slice between the membranes to release the segments. Cut the segments into ½-inch pieces and put into a bowl. Squeeze the juice from the membranes and reserve. Repeat with the remaining oranges and the grapefruit.

In a large bowl, whisk together the oil, 1 tablespoon of the reserved citrus juice, the agave, vinegar, horseradish, salt, and pepper. Add the citrus segments and cabbage. Toss until coated. Refrigerate for 30 minutes.

For the pork: Position an oven rack in the center of the oven and preheat the oven to 400°F. Spray a heavy baking sheet with vegetable oil cooking spray.

In a small bowl, mix together the cumin, cayenne pepper, and salt. Rub the spice mixture all over the pork. In a large skillet, heat the oil over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160°F, about 30 minutes. Allow the meat to rest for 10 minutes before slicing into ¼- to ½-inch-thick slices.

Divide the slaw among 4 plates. Arrange the sliced pork on top and sprinkle with the crushed tortilla chips.

Gluten Free

Nut Free

Dairy Free

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

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